Abstract
In this study, proximal composition, mineral analysis, polyphenolic compounds identification, and antioxidant and functional activities were determined in green bean (GBF), mesquite (MF), and pea (PF) flours. Different mixtures of legume flour and wheat flour for bread elaboration were determined by a simplex-centroid design. After that, the proximal composition, color, specific volume, polyphenol content, antioxidant activities, and functional properties of the different breads were evaluated. While GBF and PF have a higher protein content (41–47%), MF has a significant fiber content (19.9%) as well as a higher polyphenol content (474.77 mg GAE/g) and antioxidant capacities. It was possible to identify Ca, K, and Mg and caffeic and enolic acids in the flours. The legume–wheat mixtures affected the fiber, protein content, and the physical properties of bread. Bread with MF contained more fiber; meanwhile, PF and GBF benefit the protein content. With MF, the specific bread volume only decreased by 7%. These legume flours have the potential to increase the nutritional value of bakery goods.
Highlights
There is a demand for novel, tasty, and healthy baked goods; bread manufacturing fills the requirements for specific groups that demand products with functional ingredients, that are gluten-free, or that have a high fiber content [1,2,3]
The fortification of wheat flour products with legume flours has been recognized as a viable strategy because legumes are rich in fibers, minerals, phytochemicals, and proteins, and these flours are known for their functionality [4]
The PF moisture was higher than those reported for pea flour (11.22%) [22]
Summary
There is a demand for novel, tasty, and healthy baked goods; bread manufacturing fills the requirements for specific groups that demand products with functional ingredients, that are gluten-free, or that have a high fiber content [1,2,3]. The fortification of wheat flour products with legume flours has been recognized as a viable strategy because legumes are rich in fibers, minerals, phytochemicals, and proteins (compensating the deficiency of the amino acid of the products), and these flours are known for their functionality (water-binding capacity, fat absorption) [4]. The obtained products were of good quality and had high protein and fiber content as well as a higher water absorption capacity along with achieving gluten-free quality products
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